Malai Kofta || Malai Kofta Curry Recipe || Paneer Malai Kofta || Krishna's Cuisine #malaikoftarecipe
Recipe Information
Makhmali Malai Kofta
Cultural Context
Makhmali Malai Kofta is a rich and creamy dish hailing from North India, often served during festive occasions and celebrations. The koftas, made from paneer and potatoes, are deep-fried and then simmered in a luxurious gravy of cream and spices, making it a favorite at weddings and special gatherings. This dish showcases the Indian culinary tradition of transforming simple ingredients into an indulgent meal. Today, variations of Malai Kofta can be found in Indian restaurants worldwide, each chef adding their unique twist to this classic.
cream
🥗Healthier: Greek yogurt
💰Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
paneer
🥗Healthier: tofu
💰Cheaper: ricotta cheese
Tofu is lower in calories and suitable for vegans
Heat 2 tbsp of oil in a pan on low flame.
Add 1 tsp of cumin seeds and let them splutter.
Add 1 black cardamom, 2 cardamom pods, 3-4 cloves, and 2 bay leaves.
Add 2 slitted green chilies and 2 Kashmir dried red chilies.
Add 15-17 cashews and lightly roast them until golden, about 2 minutes.
Add 1/2 tsp of turmeric powder and 3 large chopped tomatoes.
Add salt to taste and mix well.
Add 1 tsp of cumin powder, 1 tbsp of coriander powder, and 1 tsp of red chili powder; cook for 3-4 minutes on low flame.
After 3-4 minutes, mix again and check for oil release.
Add 1/2 cup of water and cook for another 3-4 minutes until tomatoes soften.
Turn off the flame and remove the bay leaves; let the mixture cool completely.
Grate 2 large boiled and cooled potatoes into a bowl.
Grate 200 g of fresh paneer and add to the bowl.
Add salt to taste, 2 tbsp of finely chopped cashews, 1/2 tsp of garam masala, and a handful of finely chopped coriander leaves.
Add 1/3 cup of cornflour and combine well; add more cornflour if needed for binding.
Apply oil to your palms and shape the mixture into medium-sized koftas.
Heat oil in a pan for frying; do not overcrowd the pan with koftas.
Fry koftas on medium flame for 2-3 minutes without touching them immediately.
After 2-3 minutes, gently stir and fry until golden brown, about 5 minutes total.
Remove the fried koftas and set aside.
Grind the cooled gravy mixture into a smooth paste.
Heat 2 tbsp of ghee in a pan and add 1/4 tsp of hing.
Add the ground paste and 1 cup of water; mix well.
Simmer on low flame for 4-5 minutes without adding any masala.
After 5 minutes, mix in 2 tbsp of dry fenugreek leaves.
Turn off the flame and add 1/4 cup of fresh cream; mix well.
Serve by placing koftas in a serving plate and pouring gravy over them; garnish with fresh cream and chopped coriander leaves.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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